Baby Back Ribs

Grilled Baby Back Ribs
  • Baby back pork ribs
  • 2-4 garlic cloves depending on your garlic preference, sliced
  • 1 tablespoon white sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 cup brown sugar packed
  • 1/2 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup thai chili sauce
  • 1/4 cup Worcestershire sauce Lea and Perrins
  • 1 tablespoon lemon juice
  • 2 tablespoons onion diced
  • 1/2 teaspoon dry mustard
  • 1 clove crushed garlic
  1. Preheat oven to 300 degrees F. Place ribs on tin foiled shallow roasting pan or cookie sheet(s), bone side down. Scatter the sliced cloves of garlic over the ribs. Cover and bake for 2.5 hours. Cool slightly.
  2. ) While the ribs are baking, in a small bowl, mix together the white sugar, paprika, salt, pepper, chili powder and ground cumin. After the ribs have cooled, rub the spices all over. Wrap tightly with cling wrap and refrigerate overnight.
  3. ) Approximately 1 hour prior to serving, in a small saucepan, mix together the brown sugar, cider vinegar, kethup, chili sauce, Worcestershire sauce, lemon juice, diced onion, dry mustard and one clove of crushed garlic. Simmer over medium-low heat, uncovered, for 1 hour, stirring occasionally. Reserve enough for basting, the remainder will be your dipping sauce.
  4. ) Preheat grill for medium heat.
  5. ) Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Grilled Baby Back Ribs